#chowder

stevie in different art styles

some turned out better than others…

Low Carb Salmon Nuggets & Cauliflower Chowder

How the heck is chowder 10 years old already? I feel so old and I’m not even 20.

Me when my mom mentions food

A quick coda to the comic about Combeferre’s obsession with logic puzzles– back when life was significantly simpler and… less filled with shrapnel. Neither Chowder nor Feuilly have any patience for these schoolboy shenanigans. Is it okay if I call her Chowder? I think Wilbour keeps the name as Matelote, but I’m too used to Chowder! Which is strange, because all the quotes I manage to recall are in line with the Wilbour, and yet her name sticks in my head as Chowder??? Mystery.

Thanks to everyone who sent in messages about solving the puzzle from the comic :) It’s a classic and definitely solvable in its presented form, though the secret twist is that you are actually the Revolutionary and the Guard is the only one that knows how to row the boat. SOLVE THAT, YOU STARRY-EYED RADICAL

MONSTER HUNTER: ICEBORNE FEAST

YOU CAN EAT FOOD MADE BY CATS IN MONSTER HUNTER WORLD WHY DID NOBODY TELL ME THIS

As an apology for how long we’ve been on break (we moved to Texas and wow it’s hot here), we’ve put together this Monster Hunter feast featuring not one but three new recipes! As always, you can find them under the cut. Happy hunting!

- MJ & K

Corn and Poblano Chowder

Ingredients:

• 3 Tbsp butter
• 3 Tbsp olive oil
• 1 large onion, chopped
• 5 cloves garlic, chopped
• 3 medium red potatoes, chopped into ½-inch pieces
• 2 bay leaves
• 2 tsp cumin
• 1 tsp thyme
• 1 tsp oregano
• 1 tsp cayenne pepper
  
• 5 cups chicken or vegetable stock
• 5 cups frozen corn
• 2 poblano peppers, chopped
• 1 cup heavy cream
• Salt and pepper to taste

Combine the butter and olive oil in a large dutch oven over medium-high heat. Add the chopped onion and cook for 3-5 minutes, until translucent. Add the garlic, potatoes, and all of the spices and cook for another 5 minutes, stirring occasionally. Add the stock and lower the heat to medium-low. Let simmer for 10 minutes, or until the potatoes are easy to pierce with a fork. Add the frozen corn and pepper pieces and cook for 5 minutes. 

Remove the bay leaves and add the heavy cream, stirring to combine. Remove the pot from heat and allow to cool for at least 10 minutes. Blend until smooth in 3-4 batches using a blender (or in one batch using an immersion blender). Season with salt and pepper to taste and top with cheese or sour cream.

3-Cheese Potato Gratin

Ingredients:

• 2 pounds Yukon gold potatoes, chopped into 1/8-inch slices
• ½ cup grated Parmesan
• ½ cup shredded cheddar
• ½ cup shredded mozzarella
• 2 cups heavy cream
• 2 sprigs fresh thyme
• 3 cloves garlic, chopped
• ½ tsp ground nutmeg
• Salt and pepper

Preheat the oven to 350 degrees F.

Combine the three cheeses. Coat the inside of a casserole dish with nonstick spray and lay down a layer of potato rounds. Top with a layer of mixed cheese and a small amount of salt and pepper. Repeat until the potatoes have all been used, but keep a small amount of cheese reserved for topping with. 

In a small saucepan, heat the cream, thyme, garlic, and nutmeg until it just begins to simmer. Pour the cream mixture over the layered potatoes and cheese, topping with the remaining cheese at the end. 

Bake uncovered for 1 hour, or until the cheese is browned and the potatoes are tender. 

Beef Tajine With Vegetables and Yogurt Sauce

Ingredients:

• 3 pounds beef top blade roast
• 2 Tbsp olive oil
• 1 Tbsp butter
• ½ butternut squash chopped into 1-inch cubes
• 1 onion, sliced into rounds
• 3 carrots, diced
• 2 c. broccoli
• 1 Tbsp paprika
• 1 tsp cinnamon
• 1 ½ tsp ground ginger
• 1 tsp salt
• ½ tsp EACH: cayenne pepper, red pepper flakes, cardamom, coriander, black pepper
• 8 cloves garlic, chopped
• 2 c. beef broth
• 1 14-oz can crushed tomatoes
• 1 Tbsp tomato paste
• ½ c unflavored and unsweetened yogurt

Preheat the oven to 350 degrees F.

Mix together the beef broth, garlic, and tomato paste. Set aside.

Add all the spices together and rub over the beef roast, coating the entire piece. Heat the olive oil and butter in a large cast iron skillet on high heat, and sear the roast on all sides. Cook each side for about 2 minutes or until brown and crispy. Once all sides are seared, remove the meat from the pan and set in a dutch oven or tajine. Add the onion rings and beef broth mixture to the pot, then cover and bake for 30 minutes. 

In the same skillet where the meat was seared, lightly cook the carrots and squash until they brown a bit from the residual spices over medium heat (about 5 minutes). Set aside. 

After the 30 minutes have elapsed add the squash, carrots, and broccoli to the pot/tajine. Cook for 45 minutes to 1 hour, or until the vegetables are tender and the meat registers at least 145°F.

Allow the pot to cool for 5 minutes, then remove ½ cup liquid from the pot and whisk with the yogurt. Add additional paprika, cayenne, and salt and pepper to the yogurt sauce as necessary.  

Serve with crispy bread and the yogurt sauce drizzled over. 

Additional Items

• 1 baguette
• 1 loaf rustic bread
• 2 types of wedge cheese
• 1 bunch on-vine tomatoes
• 2-4 grilled sausages (we used jalapeno and cheddar)
• 1 large mug of beer (cook’s choice)

Fish Stew from Pocket Camp

“T3 is some kind of super soup wizard. This stuff is amazing!”

As always, recipe is below the cut. 

-MJ & K

• ¼ cup butter
  
• ¼ cup flour
  
• 1 large yellow onion, finely diced
  
• 2 cups carrots, peeled and chopped
  
• 2 cups new potatoes, cut in half
  
• 1 cup corn
  
• 2 tsp salt
  
• 1 tsp pepper
  
• 3 garlic gloves, minced
  
• 4 cups fish stock
  
• 1 ½ cups white wine
  
• ¼ cup tomato paste
  
• 1 T fresh thyme
  
• 2 tsp paprika
  
• ½ tsp cayenne
  
• bay leaf
  
• 1 cup heavy cream
  
• ~2 lb seafood
  
• We used a combination of 1#shrimp (peeled and de-veined), ½ # bay scallops, ½ # crab meat, and ½ # white fish cut into cubes
• (optional) Diced scallions
  
• (optional) red pepper flakes
  

Melt the butter in a large pot and add the onion, carrots, potatoes, corn, salt, and pepper; cook over medium-high until the carrots are beginning to soften, about 15 minutes. After 10 minutes add the garlic.

Once the vegetables are softening add the flour and stir continuously to mix it into the butter. Cook the roux for another 3 minutes. Stir in the stock, wine, tomato paste, thyme, paprika, cayenne, and bay leaf. Bring to a simmer and cook, covered, over medium-low heat until the potatoes are done – about 10-15 more minutes.

Once the soup is thickened, add the seafood and cook on low for another 10 minutes. Stir in the cream at the end and serve with diced scallions and red pepper flakes.

Always that one friend

dazeli:

Chowder & puppies, the aesthetic made to cheer you up.

spacefeels:

Merry Christmas! For Chris “Chowder” Chow, my fave Wellie, prince of babs, fictional goalie of my heart, a gift of holiday-appropriate SJ Sharks apparel (◡‿◡✿) 3 guesses which Samwell men’s hockey team upperclassman gifted him that (Bitty, it’s Bitty)

for those heretofore unacquainted, a gift from me to you: Check, Please! treat yourself and go read it, merry xmas, you’re welcome

Vegan Corn Chowder

Hot Damn, that’s a fine Hot Lobster Roll.
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#lobsterroll #lobstershack #newhaven #butter #chowder #paigegoesplaces #foodporn #butterylobster #newengland (at Lobster Shack)